Pea and bacon mini muffins recipe

These speedy savoury muffins are perfect for packing away into a lunchbox or picnic hamper. The delicious sweet and salty flavours of peas and smoky bacon are complemented by tangy Cheddar and salty Parmesan

These speedy savoury muffins are perfect for packing away into a lunchbox or picnic hamper. The delicious sweet and salty flavours of peas and smoky bacon are complemented by tangy Cheddar and salty Parmesan, while an optional pinch of cayenne pepper adds a hint of spice.

Heat a frying pan over a medium-high heat and fry the bacon until lightly crisp and golden. Transfer to a plate lined with kitchen paper and set aside to cool slightly.

In a medium bowl, mix together the flour, baking powder, 1/2 tsp salt and cayenne pepper, if using, and cheeses. In a separate jug, mix together the egg, milk, cooked bacon and peas. Add the wet ingredients to the dry ones and mix until just combined (do not overmix or the muffins will be tough). Divide the mixture between the muffin trays, filling each hole to the top, and bake for 12 minutes, or until golden and springy to the touch. Serve warm or at room temperature.

Tip: For a vegetarian version, swap the Parmesan for more Cheddar and replace the bacon with chargrilled red peppers.

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